Coriander-Pineapple Acorn Squash

Thanksgiving is fast-approaching. This year, I'm not hosting, so my chance to play around with Thanksgiving flavors is now, just on a smaller scale.

This recipe is reminiscent of the sort of sweet yam dishes many people serve on Thanksgiving, but with squash instead of yams. No, there are no marshmallows ... sorry, kids.

Coriander-Pineapple Acorn Squash
1.5 lb. acorn squash
safflower oil spray
1/3 cup canned crushed pineapple
1 tsp. ground coriander seed
1 tsp. coarse salt
2 Tbsps. apple cider vinegar
2 Tbsps. brown sugar

Preheat the oven to 350F. Trim the top and bottom of the squash to create a flat surface on either side. Cut in half between the two ends, and remove the seeds and strings. Spray an 8x8" baking dish with safflower oil, and place the two haves of squash in the dish, trimmed side down. Bake for 30 minutes.

Cool the squash until you can handle it comfortably with your hands. Scrape the flesh of the squash into a mixing bowl. Add pineapple, coriander, salt and vinegar. Mix well. Scoop the mixture into the same 8x8 baking dish, and spread evenly. Sprinkle with brown sugar.

Place under the broiler for 5 minutes, or until the top is browned. Serve hot.

Serves 4-6.